The best vegan tacos

I’ve come to the conclusion that careers change you, in the same way that life events change you. Working in an industry based on communication has changed me – for better in many respects, but also for worse in some ways.

I’ve always been a homebody. And, I’ve always been an introvert with a touch of awkward. When you’re ‘green’ in my industry, you learn pretty quickly that being like this isn’t going to cut it if you want to do well and be respected for what you do. To that end, my life feels like a balancing act featuring the introverted and extroverted parts of myself. Most of the time there isn’t much balance.

These tacos were a godsend when I was feeling particularly unbalanced recently. I have been dreaming about getting a good ‘meatiness’ for my tacos before now. Mexican-spiced scrambled tofu wasn’t going to cut it and nor was nut meat, especially after recently discovering I have a mild walnut allergy (just another food allergy/intolerance for the already long list). The secret? A little bit of tofu, a little bit of tempeh, and some baked kidney beans.

Blitz tofu and tempeh in a food processor a couple of times. Set aside.

Heat coconut oil in a heavy-based pan. Add onion and saute until starting to caramelise. Add the garlic and cook on a medium heat for one minute before adding the spices. Once the spices are fragrant, add tahini, soy sauce and vinegar, followed by tofu and tempeh, baked kidney beans, and a pinch of pepper. Cook until liquid is soaked up and all ingredients are cooked through.